Carbed after just 10 days?

[Bradmont]

I bottled a belgian tripel last Monday, which had been sitting in the primary for about 6 weeks. This was my first all grain brew, and I wound up with a big layer of sediment at the bottom of the fermenter, and kicked some of it up while syphoning into my bottling bucket, so I have about 3mm of gunk at the bottom of each bottle, and the beer was really cloudy in the bottles. I've been taking it out periodically to have a look, and two days ago it was still quite cloudy. I took another peek tonight and to my surprise, all of the bottles I looked at were crystal clear. Curious, I chilled one in the fridge then cracked it open. Now, tastewise it's not quite there yet, but it has improved a great deal since bottling. But surprisingly, it seems nicely carbed. This seems awfully fast to me, especially since it's such a big beer (9.2%) -- could it be because of the extra sediment and therefore extra yeast in the bottles? Or the variety of yeast (first time I've used Safbrew t-58)? Something else?

(PS, this beer is just beautiful to look at...)

 

[gicts]

Some of the sediment you kicked up is probably at the bottom of the bottles. What were your SG's and storing temperatures?

 

[WillPall]

If you kicked up a lot of sediment it's possible that it was a lot of yeast and thus each bottle had a large colony to carbonate with. It's also possible that this is just one of those instances where the beer does its own thing, regardless of what we want/expect it to do.

Just in case, you did check with a hydro to make sure the beer was done fermenting before bottling, right? Six weeks to ferment sounds fine, but bottle bombs are never fun.